I'm not a big fan of broccoli but I'll eat anything that looks like a muffin. This took about 30 minutes to prepare and about 2 minutes to eat. It had great texture; crunchy on the outside and soft on the inside. I made 2 versions of it, one with a sweet potato base and one without. For the time and heat setting, the one without sweet potatoes was crunchier, therefore, I left the 2nd batch in the oven to continue to cook post turning the oven off. Results were brilliant. This is a great recipe for a toddler snack too. I'd assume it keeps well in the fridge for a couple of days but there weren't any leftovers to test that theory.

Ingredients :

1. Broccoli - 2.5 cups

2. Eggs - 2

3. Bread crumbs - 1 cup

4. Cheddar Cheese - 1 cup (shredded)

5. Salt - to taste

6. Pepper - 1 tsp

7. Onion powder - 1 tsp

8. Sweet potato - 1 (grated)

9. Parmesan - 1/2 cup (shredded)

Procedure :

1. Microwave broccoli for 3-4 minutes and chop. I hammered the bag with a mallet type tool because I didn't have the patience to chop.

2. Mix all the ingredients with the broccoli except the sweet potato and Parmesan.

3. Spray a muffin pan with some cooking oil.

4. Pack in the sweet potato first and shape it onto the sides of the pan to form a nice bowl.

5. Scoop the broccoli mixture in and top with parmesan.

6. Bake at 350 deg. F. for 25 minutes.

* The sweet potato was cooked but did not become crispy at first @25 mins, so I had to leave it in for a few more minutes after turning off the oven. The residual heat did a nice number on it. I'd recommend watching it closely after 25 mins.